French 75

A classic French 75 starts with a dry, botanical gin that remains noticeable alongside fresh lemon and Champagne. A London Dry Gin works particularly well because its juniper and citrus character creates a crisp foundation without overpowering the sparkling wine.

For this recipe, Tanqueray London Dry Gin is an excellent choice. Its pronounced juniper character pairs naturally with lemon and the refreshing acidity of Champagne.

For the sparkling wine, Moët & Chandon Impérial Brut Champagne offers fine bubbles, fresh fruit character and balanced acidity. A dry Brut Champagne helps keep the finished cocktail refreshing rather than overly sweet.

Use freshly squeezed lemon juice for clean, bright acidity. Complete the drink with MONIN Pure Cane Sugar Syrup, which dissolves easily and provides consistent sweetness without introducing competing flavours.

Finish with a thin lemon twist to add fresh citrus aroma and an elegant garnish.

Complete the cocktail with lemon juice and MONIN Pure Cane Sugar Syrup.

A traditional French 75 is made with Champagne, which gives the cocktail its crisp acidity, fine bubbles and elegant, dry character. A Brut Champagne works especially well because it balances the fresh lemon and sugar syrup without making the drink overly sweet.

Prosecco can also be used as an alternative. Its generally softer, fruitier character creates a slightly different French 75, often with more pronounced apple and pear notes. Choose a Brut Prosecco rather than a noticeably sweet style.

For the classic version, Moët & Chandon Impérial Brut Champagne is an excellent choice. For a more affordable variation, Mionetto Prosecco Treviso Brut DOC offers refreshing bubbles and crisp fruit character.

Both can produce an enjoyable cocktail, but Champagne remains the traditional choice for an authentic French 75.

Our French 75 recipe combines 30 ml gin, 15 ml fresh lemon juice, 10 ml cane sugar syrup and 60 ml Champagne. This creates a crisp, refreshing cocktail with noticeable gin character, bright citrus and a dry sparkling finish.

If the drink tastes too sour, increase the sugar syrup slightly. If it is too sweet, use a drier Champagne or reduce the syrup. The acidity and sweetness of the sparkling wine can affect the final balance, so small adjustments may be helpful.

Always chill the Champagne before preparing the cocktail. Adding warm sparkling wine can make the drink less refreshing and reduce the quality of its bubbles. The finished French 75 should taste elegant, citrusy and lively, with the gin and Champagne complementing each other.

The French 75 is named after the French 75 mm field gun used during the First World War, reflecting the cocktail's reputation for delivering a surprisingly powerful effect despite its elegant appearance.

Its history is more complicated than a single invention story. Early cocktails called the "75" appeared during the 1910s and 1920s, sometimes combining gin with apple brandy, grenadine or other ingredients rather than Champagne.

The familiar combination of gin, fresh lemon juice, sugar and Champagne appeared in print as the French 75 in 1927 and subsequently gained wider recognition through influential cocktail books, including Harry Craddock's The Savoy Cocktail Book in 1930.

Today, the French 75 is one of the best-known Champagne cocktails, appreciated for its refreshing balance of citrus, botanical gin and sparkling wine.

Unlike a Spritz, the French 75 is not prepared entirely in the serving glass. The gin, fresh lemon juice and cane sugar syrup are first shaken with ice to chill, dilute and combine them properly.

Strain the mixture into a chilled Champagne flute, then slowly add well-chilled Champagne. Pour gently to preserve as much carbonation as possible and avoid excessive foaming.

Never shake Champagne with the other ingredients. Carbonation creates pressure inside the shaker and can cause it to open unexpectedly.

Finish with a thin lemon twist, expressing its fresh citrus oils over the surface before serving. The cocktail should be served immediately while the bubbles are lively.